Meat and poultry is composed of muscle, connective tissue, fat and bone. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals.
Meat composition consists of approximately 75% of water, 19% of protein, 2.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds. It also contains a ... |
Table 2-2 - Composition of fat and lean (per 100 g wet weight) Fat*: - saturated, monosaturated, polyunsaturated, cholesterol. |
Meat and meat products are known to be a potential source of vital nutrients, including protein, vitamins, minerals, and fats. |
Generally meats consist of about 20 percent protein, 20 percent fat, and 60 percent water. The amount of fat present in a particular portion of meat varies ... |
Cooked red meat contains 28- 36g/100g, because the water content decreases and nutrients become more concentrated during cooking. |
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